New Nordic Tiramisù

Recipe

New Nordic Tiramisù

Nordic Twist Tiramisù: A Modern Take on the Classic Italian Dessert

4.6 out of 5

In the context of New Nordic cuisine, this revamped Tiramisù recipe embraces the principles of simplicity, purity, and local ingredients. Combining the essence of Italian indulgence with the Nordic love for natural flavors, this dessert offers a delightful fusion of cultures.

Jan Dec
Dessert› Tiramisù
European cuisine› Mediterranean cuisine› Italian cuisine
European cuisine› Northern European cuisine› Nordic cuisines› Danish cuisine› New Nordic cuisine

Preparation time

20 minutes

Cooking time

No cooking required

Total time

4 hours 20 minutes (including chilling time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free ladyfingers), Low-fat (compared to traditional Tiramisù), Low-sugar (depending on the sweetness of the lingonberry compote), High-protein (thanks to the skyr)

Allergens

Dairy (from skyr and ladyfingers), Gluten (from ladyfingers)

Not suitable for

Vegan, Dairy-free, Nut-free, Egg-free, Paleo

Ingredients

While the original Italian Tiramisù relies heavily on mascarpone cheese and coffee-soaked ladyfingers, the New Nordic adaptation incorporates local ingredients and flavors. This version features a lighter and tangier cream made with skyr, a traditional Nordic yogurt, and a hint of lingonberry compote for a touch of tartness. We alse have the original recipe for Tiramisù, so you can check it out.

Nutrition

  • Calories: 220 kcal / 920 kJ
  • Fat: 2g (1g saturated)
  • Carbohydrates: 45g (15g sugars)
  • Protein: 8g
  • Fiber: 2g
  • Salt: 0.1g

Preparation

  1. 1.
    In a mixing bowl, combine skyr, lingonberry compote, honey, and vanilla extract. Mix well until smooth and creamy.
  2. 2.
    Dip each ladyfinger into the cooled coffee, ensuring they are soaked but not overly saturated. Place them in a single layer in a rectangular dish.
  3. 3.
    If desired, drizzle the ladyfingers with lingonberry liqueur for an extra burst of flavor.
  4. 4.
    Spread half of the skyr and lingonberry mixture over the ladyfingers, creating an even layer.
  5. 5.
    Repeat the process with another layer of coffee-soaked ladyfingers and the remaining skyr mixture.
  6. 6.
    Sift cocoa powder over the top layer of the dessert, covering it evenly.
  7. 7.
    Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
  8. 8.
    Before serving, garnish with fresh lingonberries for a vibrant touch.

Treat your ingredients with care...

  • Skyr — Make sure to use a thick and creamy skyr for the best texture in the dessert.
  • Lingonberry compote — If you can't find lingonberry compote, you can substitute it with cranberry sauce for a similar tartness.
  • Ladyfingers — Dip the ladyfingers quickly into the coffee to avoid them becoming too soggy.

Tips & Tricks

  • For an extra Nordic touch, sprinkle some crushed dried lingonberries over the top layer of cocoa powder.
  • If you prefer a sweeter dessert, you can add a bit more honey to the skyr mixture.
  • Serve the Tiramisù chilled for the best taste and texture.
  • Experiment with different flavors of skyr, such as bilberry or cloudberry, for a unique twist.
  • If lingonberries are not available, you can substitute them with other Nordic berries like raspberries or blackberries.

Serving advice

Serve the New Nordic Tiramisù in individual glass jars or dessert bowls for an elegant presentation. Accompany each serving with a sprig of fresh mint for a pop of color.

Presentation advice

To create a visually appealing dessert, layer the ladyfingers and skyr mixture alternately, creating distinct horizontal lines. Dust the top layer of cocoa powder in a decorative pattern using a stencil or by freehand.

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